Heat the milk and cream in a bain-marie without boiling
Beat the egg yolks with 100 g sugar, then add some hot milk while stirring
Put everything back in your bain-marie and thicken, stirring constantly with a wooden spoon: the cream is ready when it coats your spoon
Immerse your container in a bowl of cold water and let cool
When your preparation is at room temperature, cover and store for 2 to 3 hours in the refrigerator 30 min before putting the preparation in ice cream maker
Mix the strawberries, add 50 g of sugar and leave to rest (the time that the sugar melts)
Add the strawberry purée to your cooled cream, then pour it into an ice cream maker and proceed according to its instructions for use
Enjoy your meal from
Ingredients
Directions
Heat the milk and cream in a bain-marie without boiling
Beat the egg yolks with 100 g sugar, then add some hot milk while stirring
Put everything back in your bain-marie and thicken, stirring constantly with a wooden spoon: the cream is ready when it coats your spoon
Immerse your container in a bowl of cold water and let cool
When your preparation is at room temperature, cover and store for 2 to 3 hours in the refrigerator 30 min before putting the preparation in ice cream maker
Mix the strawberries, add 50 g of sugar and leave to rest (the time that the sugar melts)
Add the strawberry purée to your cooled cream, then pour it into an ice cream maker and proceed according to its instructions for use
Enjoy your meal from
English 
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